“This recipe is similar to the one offered by the New York City Chinatown restaurant Hwa Yuan in the 1970′s.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb Chinese egg noodles (fresh or frozen)
  • 14 cup toasted sesame oil
  • 3 12 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons shaoxing wine
  • 2 tablespoons sesame paste
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon sugar
  • 2 12 teaspoons chili paste with garlic (sambal oelek)
  • 2 teaspoons toasted sesame seeds
  • 2 garlic cloves, finely chopped
  • 2 scallions, thinly sliced
  • 1 piece ginger, peeled finely chopped (1 1/2 inch)
  • 1 small cucumber, peeled seeded julienned
  • 1 carrot, peeled julienned
  • chopped roasted peanuts (garnish)

Directions

  1. Bring a large pot of water to a boil. Add noodles and cook until barely tender (about 5 minutes). Drain in a colander, rinse with cold water, and drain again.
  2. Transfer to a bowl and add 3 tbsp toasted sesame oil. Toss until evenly coated and set aside.
  3. In another bowl, whisk together remaining toasted sesame oil, soy sauce, vinegar, wine, sesame paste, peanut butter, sugar, chili-garlic paste, sesame seeds, garlic, scallions, and ginger.
  4. Pour over noodles along with cucumber and carrot, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts.

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